Bring 2 inches of water to a boil in a medium saucepan over medium heat. Place the potato into a steamer basket over the boiling water, cover and cook for 10 minutes.
Add in the zucchini on top of the potatoes, cover and cook for another 7 minutes or until potatoes and zucchini are tender. Do not over cook the potatoes. Reserve steamer water. Let cool slightly.
Place the zucchini and potato into a blender or food processor and puree for 1 minute or until completely smooth, adding the reserved steamer water into the puree in 1 tablespoon increments if needed.
Notes
Adding in Spices: spice up this recipe up by using 1/4 tsp cumin, 1/4 tsp mild curry powder, 1/4 tsp coriander or even 1/8 tsp garam masala.Age: 4 months and upYield: roughly 15 ounces Storage: Fridge – store in an airtight container in the fridge for 3-4 days. Freezer – can be frozen for up to 4 months (this and this are my favorite freezer storage containers).Favorite Kitchen Tools: Get a list of my favorite kitchen tools to make the best baby food here!